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Delightful Wild Rice Salad

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A vibrant Wild Rice Salad that celebrates earthy flavors and textures, tossed in a zesty dressing with maple syrup and feta.

Ingredients

Scale
  • 1 cup uncooked wild rice blend
  • 3/4 teaspoon kosher salt, divided
  • 2 ribs celery, thinly sliced
  • 2 green onions, thinly sliced
  • 2 tablespoons chopped fresh Italian parsley
  • 1 tablespoon white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup or sugar
  • 2 tablespoons olive oil
  • 1/2 cup feta cheese crumbles (optional)
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans

Instructions

  1. Rinse the wild rice blend in a fine mesh strainer under cold water. Add to a saucepan with 1 3/4 cups of water and 1 tablespoon of olive oil. Bring to a boil, then reduce heat and cover. Simmer for about 45 minutes.
  2. Let the rice sit covered for an additional 10 minutes. Stir in 1/4 teaspoon of kosher salt and cool it on a sheet pan in the freezer for 5 minutes.
  3. Chop the celery, green onions, and parsley.
  4. In a small bowl, combine white wine vinegar, Dijon mustard, maple syrup, olive oil, and the remaining 1/2 teaspoon of kosher salt. Whisk together.
  5. In a large bowl, combine the cooled rice, chopped vegetables, cranberries, and pecans. Drizzle with the dressing and sprinkle with feta cheese if using. Toss to combine.
  6. Serve immediately or refrigerate for up to 3 days.

Notes

This salad can be made ahead of time for optimal flavor. Customize with seasonal ingredients or proteins as desired.

Nutrition

Find it online: https://us.recipesfood.org/wild-rice-salad/

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